Ingredients

Special equipment: a 3/4-inch round cutter and a pastry bag fitted with a 1/4-inch plain tip

Preparation

Very thinly slice truffles with a truffle slicer or other small manual slicer or with a sharp thin knife. Cut
out 48 circles from slices with round cutter. Mince enough scraps to measure 1 tablespoon and reserve with 2 teaspoons juice from jar if using preserved truffles.

Whisk oil into lemon juice in a small bowl and season with salt and pepper. Spoon 1 1/2 tablespoons of vinaigrette into another small bowl and add truffle circles. Marinate truffle circles, covered and chilled, 1 hour, or until ready to use.

While truffle circles are marinating, cover quail eggs with water by 1 inch in a small saucepan. Simmer, covered,
5 minutes, then refresh under cold water to stop cooking. Peel eggs and halve lengthwise.

Carefully push out yolks and mash with chives, minced truffles (and any juice if using preserved truffles), and remaining vinaigrette to create a paste. Season with salt and pepper and transfer mixture to pastry bag fitted with tip. Chill deviled yolks in bag until ready to use.

Arrange egg white halves on a platter and pipe in just enough deviled yolks to fill holes (do not mound). Cover each yolk with a truffle circle.

Cooks' notes:
·Truffles, vinaigrette, egg white halves, and deviled yolks may be prepared 1 day ahead and chilled separately. (Cover whites with plastic wrap.)
·Although best assembled right before serving, hors d'oeuvres can be chilled, covered with plastic wrap, up to 2 hours.

my notes

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Recent Review

I think this recipe produces a
sophisticated, subtle and unique hor
d'oeuvre. That said, I was hoping
for more flavorful eggs (when I had
them poached at a restaurant they
were incredible--perhaps the
difference in how they were
prepared). Also, used prepared
black truffles that were not
particularly "truffley"...which was
disappointing.
And finally, I encountered similar
problem with the shell and membrane
sticking and being quite difficult
to peel. I think next time I would
steam the eggs rather than boil --
makes traditional eggs MUCH easier
to peel and might make it easier
with such small, fragile eggs.
Ultimately, the were excellent and everyone thoroughly enjoyed them.